Ingredients
6
6 servings
- •2 cups chicken broth
- •1 cup quinoa
- •2 teaspoons vegetable oil, or as needed
- •0.5 onion, chopped
- •2 cloves garlic, or to taste, minced
- •1.5 pounds ground chicken
- •1.5 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
Instructions
- Gather all ingredients.
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil until onion is translucent, about 5 minutes. Add ground chicken; cook and stir until browned and crumbly, 5 to 7 minutes.
- Stir cooked quinoa and diced tomatoes into chicken mixture; bring to a simmer and cook long enough for flavors to meld, about 10 minutes more.
Nutritional Facts
Per 6 servings
- Calories: 275
- Carbohydrate: 22g
- Fat: 7g
- Fiber: 3g
- Protein: 30g
- Sugar: 0g
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